The Dark Side of Meat

by Gavan on May 6, 2011

I woke up this morning with a newsletter in my inbox from one of my favourites, Dr. Mercola. “The Meat You Should Never, Ever Eat…” caught my attention right away. Ok so, what meat shan’t I eat?

I’ll be honest, I had never heard of this before today and I’m speechless to say the least (hard to come by if you know me). Take a gander at what I’m talking about while I try to get my thoughts together:

Whatcha think? I wondered if the USDA has guidelines for this and in my brief research I found that in the US, the FDA classifies ‘meat glue’ under GRAS (generally recognized as safe). Brilliant!

Now, meat glue is banned in the EU but not for health reasons as you might expect but because they say it fools customers into thinking they’re getting a better cut of meat than they actually are. To be honest I couldn’t care less what the reason is I’m just glad it’s banned and people are at least being protected some what unlike here States side.

Listen I’m not a big red meat eater but on occasion I do enjoy a good organic grass fed steak but what this shows me is how crucial it is that we know exactly where our food comes from. Everybody should and needs to have an interest in knowing this even more so nowadays.

And just to be clear meat glue is not just used in beef it’s also used in pork/ham, chicken, lamb, imitation crab meat, some fish products and processed meats.

Here’s the bottom line, not only are there health and safety issues here with this ‘meat glue’ but people are being deceived into thinking they are getting a better cut of meat than they actually are. I agree with Dr. Mercola that we should be eating organic grass fed locally sourced meat. The FDA needs to protect the consumer…they’re not!

What do YOU think?

Related Posts with Thumbnails
Share and Enjoy:
  • Facebook
  • Twitter
  • Digg
  • Sphinn
  • del.icio.us
  • Mixx
  • Google Bookmarks
  • Add to favorites
  • StumbleUpon
  • RSS
  • Print
  • LinkedIn
  • Technorati

{ 2 comments… read them below or add one }

Chef E Stelling August 7, 2011 at 5:07 pm

Wow, my son is also a butcher, I will have to ask him if he learned about this. I am surprised they do not teach it in culinary school. Thanks for sharing!

Enjoying your site too!

Gavan August 29, 2011 at 6:14 am

Thanks Liz. We have to be on top of all these things re: our food. People need to know more about where their food comes from and what goes into it.
I appreciate the feedback. Cheers.

Leave a Comment

Previous post:

Next post: